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1 1/2cwild rice, cooked
1 1/2clong grain rice, cooked
17ozalfredo sauce
1/2tsdried tarragon, or marjoram leaves
1/8tspepper
6eachicken breast halves, boneless, skinless
1/4- 1/2tsseasoned salt
1 1/2casparagus, chopped
1 1/2cmushrooms, sliced
1/3cred bell pepper, roasted, sliced
Directions:
Heat oven to 350 degrees. Mix rices, 3/4 cup of the alfredo sauce, 1/4 teaspoon of the tarragon and the pepper in ungreased 13x9x2 inch baking dish.Spray 12 inch nonstick skillet with cooking spray; heat over medium high heat. Sprinkle chicken with seasoned salt. Cook chicken in skillet 3-4 minutes, turning once, until brown. Place chicken on rice mixture. Mix remaining alfredo sauce, remaining tarragon, the asparagus, mushrooms and bell peppers. Spoon over chicken and rice. Cover and bake for 1 hour or until juice of chicken is no longer pink when centers of thickest pieces are cut.Makes 6 servings.
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